½ head of Red Dog Farm red romaine lettuce
½ lb. Red Dog Farm tomatoes
1 head Red Dog Farm cauliflower cut into florets
5 Tbls. extra-virgin olive oil, divided
1 Tbls. chopped parsley
1 tsp. chopped thyme
1 tsp. chopped sage
2 cloves minced garlic
¼ panko breadcrumbs
½ cup grated Parmesan
1 tsp. lemon zest
3 Tbls. lemon juice
1 tsp. dijon mustard

Rinse the cauliflower florets and toss with the 3 Tbsp. of olive oil. Roast at 425 degrees for 20 min, stirring about every five minutes. Remove and toss with the garlic, herbs and panko breadcrumbs (add another tablespoon of oil if it looks dry at this point). Bake again for five minutes until the panko browns. Remove from the oven and toss in a large bowl with the Parmesan while still hot- stir a couple of times while it is cooling.

Wash and chop the romaine lettuce and cut the tomatoes into ½” strips- layer the bottom of a wide bowl or deep plate with the lettuce and tomatoes. In a small bowl, mix together the lemon juice and zest, two tablespoons of olive oil, mustard and salt and pepper to taste. Top the lettuce and tomatoes with the cauliflower once it has cooled and drizzle the lemon dressing on top before serving.